spinach

  • Spinach and White Bean Salad With Sun-Dried Tomato and Basil Vinaigrette

    2 tablespoons Dijon mustard
    1 tablespoon balsamic vinegar
    1 garlic clove, minced
    1/2 cup extra-virgin olive oil
    1 tablespoon basil, minced
    1 tablespoon sun-dried tomato in olive oil, minced
    4 cups baby spinach leaves, washed and spun dry
    1 cup baby arugula leaves
    1 cup canned white beans, rinsed and drained
    1 cup sugar plum, pear, or grape tomatoes
    1/2 cup oil-cured black olives
    1/2 cup chopped walnuts
    1/4 cup crumbled feta cheese

    1. In a small bowl, combine mustard, balsamic vinegar, and minced garlic. Slowly whisk in olive oil to make a creamy emulsion. Whisk in basil and sun-dried tomato, and set aside.
    2. In a medium bowl, combine spinach, arugula, white beans, tomatoes, and olives. Drizzle with just enough vinaigrette to lightly coat leaves, and toss to mix. Season with salt and coarsely ground black pepper.
    3. Divide salad between four individual plates. Sprinkle each plate with walnuts and feta, if desired, and serve immediately with additional dressing on the side.

    Nutrition info per serving (4) (does not include feta cheese option): 333.6 calories; 25.2 g fat; 3.1 g saturated fat; 0 mg cholesterol; 8.6 g protein; 21.3 g carbohydrates; 5.8 g fiber; 319.8 mg sodium

  • The Anti-Aging Diet

    Anti-aging. We see the term everywhere, from magazine covers and supplements labels to beauty creams and exercise regimes—all promising to make us look and feel younger. While you can’t avoid getting older, one thing is clear: The foods you eat play a crucial role in keeping your body healthy and your brain functioning well into your senior years.

    10 foods to help you look and feel younger
    By Lisa Turner
  • Chicken Spinach Salad

    For the Dressing:
    1 orange
    1 lime
    1 tablespoon cilantro, minced
    1 teaspoon honey
    1 teaspoon Dijon mustard
    1/4 cup extra-virgin olive oil
    Pinch cayenne
    Salt, pepper to taste

    For the Salad:
    6 cups spinach leaves
    1/2 cup thinly sliced red onions
    3 Roma tomatoes, sliced lengthwise
    1 red bell pepper, julienned
    1/2 cup baby carrots, cut matchstick thin
    1/3 cup dried cherries
    1/3 cup shelled pistachios
    2 tablespoons whole-wheat fl our
    1 teaspoon orange zest
    1/2 teaspoon lime zest
    Pinch cayenne
    2 teaspoons extra-virgin olive oil
    2 large chicken breasts (about 1 pound)
    Juice of 1/2 lime

    Dressing:
    1. Zest orange and lime, setting aside 1 teaspoon orange zest and 1/2 teaspoon lime zest. Juice orange and 1/2 of lime, reserving second half for chicken.

    2. Using a food processor, add juices, zests, cilantro, honey, and mustard. Pulse until well mixed. Add olive oil, a little bit at a time, and pulse until emulsified. Add cayenne, salt, and pepper to taste.

     

    Salad:
    1. Mix first seven ingredients in a bowl.

    2. In a separate, small bowl, mix flour, fruit zests, and cayenne.

    3. Pound the chicken breasts to 1/2- to 3/4-inch thickness and dredge in flour mixture.

    4. Heat a large frying pan over medium-high heat. After one minute, add oil and chicken breasts. Turn every two minutes, cooking for 10 minutes. Squeeze the juice of half a lime over the chicken. Remove from heat, slice, add to salad, toss with dressing, and serve.
     

    Nutrition info per serving (4): 451 calories; 22.4 g fat; 3.2 g saturated fat; 68.4 mg cholesterol; 33.1 g protein; 31.5 g carbohydrates; 5.5 g fiber; 157.6 mg sodium

  • Beet and Rocket Salad With Goat Cheese

    1/4 cup sherry vinegar
    1 teaspoon Dijon mustard
    1/2 teaspoon honey
    1 garlic clove, minced
    1/2 cup olive oil
    4 cups baby arugula
    2 cups baby spinch
    Pecans
    Crumbled Goat Cheese
    Roasted beets

    1. Whisk together herry vinegar, Dijon mustard, honey, garlic clove, and olive oil.

    2. Toss with baby arugula and baby spinach. Top with roasted beets, crumbled goat cheese, and toasted pecans.